Vegan Breakfast Bar Recipe for a Healthy Morning Boost

Starting your day with a wholesome breakfast can set the tone for everything that follows. If you’re looking for a nutritious, delicious, and convenient option that fits a plant-based lifestyle, these vegan breakfast bars are your new best friend.

Packed with natural ingredients, they combine the perfect balance of protein, fiber, and healthy fats to keep you energized and satisfied throughout the morning. Whether you’re rushing out the door or enjoying a slow weekend brunch, these bars are easy to make ahead and customize to your taste preferences.

This recipe is free from refined sugars and artificial additives, relying instead on the natural sweetness of dates and maple syrup. Plus, they are gluten-free and oil-free, making them suitable for a wide range of dietary needs.

Dive into this recipe and discover a simple way to fuel your mornings with wholesome plant-based goodness.

Why You’ll Love This Recipe

Vegan breakfast bars are incredibly versatile and perfect for busy mornings. These bars:

• Are made with whole, natural ingredients that you can trust.
• Provide sustained energy thanks to a healthy mix of complex carbs and plant proteins.
• Are easily customizable – add your favorite nuts, seeds, or dried fruits to make them your own.
• Can be prepared in under 30 minutes and stored for up to a week.
• Are perfect for on-the-go breakfasts, post-workout snacks, or midday pick-me-ups.

If you enjoy this recipe, you might also love our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat that’s equally wholesome.

Ingredients

• 1 cup rolled oats (gluten-free if desired)
• 1 cup pitted Medjool dates
• 1/2 cup raw almonds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 1/4 cup natural almond butter
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Equipment

• Food processor or high-powered blender
• Mixing bowl
• 8×8 inch baking pan or square container
• Parchment paper
• Spoon or spatula
• Measuring cups and spoons

Instructions

1. Prepare your pan: Line the 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
2. Process the nuts and seeds: In the food processor, add the almonds, sunflower seeds, and pumpkin seeds. Pulse until they’re coarsely chopped but not too fine, resembling a chunky meal texture.
3. Add oats and coconut: Add the rolled oats and shredded coconut to the processor. Pulse a few times to combine evenly with the nuts and seeds.
4. Blend the dates: In a separate bowl, soak the pitted Medjool dates in warm water for 10 minutes to soften. Drain and add to the food processor. Pulse until the mixture starts to come together and is sticky.
5. Mix wet ingredients: In a mixing bowl, combine the almond butter, maple syrup, vanilla extract, ground cinnamon, chia seeds, and a pinch of sea salt. Stir until smooth.
6. Combine all: Add the nut and oat mixture to the wet ingredients bowl. Use a spatula to mix thoroughly until everything is well incorporated and sticky. If the mixture feels too dry, add a teaspoon of water at a time.
7. Press into pan: Transfer the mixture to the prepared pan. Press firmly and evenly into the pan using the back of a spoon or your hands to create a compact layer.
8. Chill and set: Refrigerate the pan for at least 2 hours, or until firm enough to cut into bars.
9. Slice and store: Use the parchment paper overhang to lift the set mixture from the pan. Slice into 10-12 bars and store in an airtight container in the fridge for up to one week.

Tips & Variations

For extra protein, add a scoop of your favorite vegan protein powder to the dry mix.

• Nut-free option: Substitute almonds with additional seeds like hemp or flax seeds to keep it allergy-friendly.
• Sweetness level: Adjust maple syrup quantity based on your preference. For less sweet bars, reduce to 2 tablespoons.
• Boost flavor: Add 2 tablespoons of cacao nibs or vegan chocolate chips for a hint of chocolatey goodness.
• Fruit add-ins: Dried cranberries, raisins, or chopped dried apricots work wonderfully.
• Make it crunchy: Toast the nuts and seeds lightly before processing to enhance their flavor and texture.
• Storage tip: Freeze bars individually wrapped for up to 3 months. Thaw in the fridge overnight before eating.

Nutrition Facts

Serving Suggestions

These vegan breakfast bars are a powerhouse snack on their own, but you can also enjoy them in various ways:

• Pair with a hot cup of your favorite plant-based milk latte for a cozy morning.
• Serve alongside fresh fruit and yogurt (try a vegetarian Greek yogurt alternative) for a balanced breakfast plate.
• Break into smaller pieces and sprinkle over smoothie bowls or oatmeal for added texture and nutrition.
• Take them on hikes or long commutes for a convenient energy boost.

Conclusion

Making your own vegan breakfast bars at home is a simple, rewarding way to start your day with wholesome nutrition. This recipe combines the best of plant-based ingredients, offering natural sweetness, satisfying crunch, and lasting energy.

Plus, it’s entirely customizable to suit your taste and dietary preferences.

With minimal equipment and straightforward steps, you’ll have a batch of delicious bars ready to fuel your mornings or any time you need a quick, nourishing snack. Don’t forget to experiment with nuts, seeds, and dried fruits to create your perfect blend.

For more plant-based recipe inspiration, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Low Calorie Vegetable Soup Recipe for Healthy Eating.

Enjoy your homemade vegan breakfast bars and feel great knowing you’re nourishing your body with clean, tasty ingredients every morning!

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